This morning I was reading Doug’s blog Carnivore Confidential and he shared an explanation of a London broil. At the time I just thought it was interesting and commented that I prefer the Canadian version because of the pork sausage stuffing in the tenderised beef.
While I was at work I was thinking for dinner I would be cooking a chicken thigh atop Brussels sprouts and a slice of pumpkin. Something quick and easy after what I knew was going to be a slightly longer day than normal.
When I got home I went to remove the chicken thigh from my refrigerator and started to panic when I couldn’t find it. I thought I may have left it in the boot (trunk) of my car and in the cold weather there had been no smell (of putrefying animal flesh by lovely anaerobic bacteria). I then thought back to what I’ve eaten since grocery shopping on Saturday. I couldn’t remember so I went to my Instagram feed to take a look. Sure enough on Saturday night I had eaten the chicken thigh.
So what to cook for dinner? I had some chicken wings but the wings are for Wednesday night. I spied some beef mince and lup cheong. Then it came to me! Pork stuffed beef just like Doug’s London broil. Well not at all anything like Doug’s broil but still inspired by Doug.
On Instagram tonight I challenged readers to guess what is in my mystery box dinner!
Can you work out what is in this Australian London broil?
- Beef mince
- Lup cheong
- Brussels sprouts
- Grape seed oil
- Tasty Coon cheese
- Wrap two lup cheong with beef mince (ground beef)
- Rub in some oil
- Place five Brussels sprouts into a non-stick bowl and lay the beef mince lup cheong on top
- Lay a slice of Tasty Coon cheese on top
- Pop this into an oven at 180 °C for 1 hour along with a slice of pumpkin
- After 1 hour allow the meat to rest for 10 minutes
- Plate up
- Shoot a photograph
- Eat the dish
- Wash the dishes
- Write the recipe
- Blog (verb)